Ingredients:
shin/stewing/braising beef
Onion
garlic
oregano
chopped tomatoes
chopped basil (dried is fine)
Riccota
Gnocchi
salt pepper
olive oil
Instructions:
1. Heat olive oil in large saucepan. Chop onion. Cut meat into strips or small chunks. Brown meat in pan, with onion.
2. Once meat is sealed (grey all over) and onions have changed to near translucent, add in basil, pepper, oregano, chopped tomatoes, an half a cup of water.
3. Bring to the boil, then cover and simmer, for at least an hour. The aim is to lose much of the liquid, allow the meat to braise, and the sauce to become thick. Add salt and pepper whenever you please AND STIR.
4. Once the majestic melody of tomatoes, meat and seasoning, has become sauce like, and the beef is feeling or tasting tender, chop 2 or 3 cloves of garlic and add to the pan. Boil the kettle and IN A SEPARATE SAUCEPAN, cook the gnocchi for two minutes in boiling water, or until they all float to the surface.
5. Drain gnocchi, add to the tomatoe/meat mixture and stir.
6. serve, with a decent dollop of riccota which is best if mixed throughout the sauce...

Frogmore Stew- A classic cajun dish famous below the Mason Dixon, very tasty and very healthy. A summer favorite, the dish gets its name from an old fishing community in South Carolina. This traditional southern stewvwas created in the 60s and is sometimes called Beafort Stew or Lowcountry or Tidewater Boil.

Directions
1. Add 1 1/2 quarts of water plus onion, garlic, seafood seasoning, salt (to taste), and halved lemon (squeeze its juices into the water before tossing in the juice rinds) to a large roasting pan. Bring mixture to boil.

2.Add potatoes and kielbasa and return to a boil. Cover the pot, reduce heat, and let simmer until potatoes are just tender, about 20 minutes.

3.Add corn, increase heat to medium-high, and cook, covered, until ears are golden and tender, about 5 minutes longer.

4.Top stew with shrimp, cover and steam for 3-10 minutes (depending on oven, mine takes ten but most will be 3-5).

5.Turn off heat, gently stir shrimp into hot broth, and let stand, covered, until they are just cooked, about 2 minutes longer.

6. Serve individual portions with lemon wedges and a bit of melted butter for dipping.

Instructions:
olive oil in a large pan, dice your beef, brown it...as you are cutting up your onions, carrots, leeks, celery, garlic, mushrooms...
once the meat is browned, add in the vegetables, mix it all around, on a low to medium heat. constantly stirring...then after the onions have shown signs of the flame, add in thw two cans of chopped tomatoes and 500ml of beef stock...
add in salt, pepper, basil, oregano...bring to the boil, allow to simmer, then cover.
90-120 minutes later, serve with freshly baked bread...

3-400g of mince, the leaner the better if you are fat.
chopped garlic cloves..i would use at least 4.
chili flakes
chopped onion
two eggs
salt
pepper
olive oil

chuck the mince into a bowl, crack the eggs and add the yolks, chopped onion, chopped garlic, chilli flakes, salt, pepper... knead together into a big mince ball. (aiming to evenly spread the ingredients amongst the mince ball)
olive oil in a frying pan, start it heating on the flames.
from the mince mix in the bowl, make small balls, pat them into shape between your palms.
fry until brown throughout.

can be served with salad, or with pasta, briefly boiled snow peas and a white sauce.